Bioaccessibility of Antioxidants in Prickly Pear Fruits Treated with High Hydrostatic Pressure: An Application for Healthier Foods

High hydrostatic pressure (HHP) is a commercial processing technology which can enhance the health potential of foods by improving the bioaccessibility of their bioactive compounds. Our aim was to study the bioaccessibility and digestive stability of phenolic compounds and betalains in prickly pear...

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Detalles Bibliográficos
Autores principales: Gómez-Maqueo, Andrea, Steurer, Dora, Welti-Chanes, Jorge, Cano, M. Pilar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8434551/
https://www.ncbi.nlm.nih.gov/pubmed/34500688
http://dx.doi.org/10.3390/molecules26175252

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8434551/
https://www.ncbi.nlm.nih.gov/pubmed/34500688
http://dx.doi.org/10.3390/molecules26175252

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